Yulina Lailatul Maslukhah, Nundiah Zuhrohfi Immaroh

Pengaruh Berbagai Jenis Hidrokoloid Terhadap Karakteristik Tekstur Lembaran Buah Ditinjau Secara Fisik dan Sensori

Introduction

Pengaruh berbagai jenis hidrokoloid terhadap karakteristik tekstur lembaran buah ditinjau secara fisik dan sensori. Kajian ini meninjau pengaruh jenis hidrokoloid terhadap karakteristik tekstur fisik dan sensori lembaran buah (fruit leather) berdasarkan literatur 2020-2024. Temukan konsentrasi optimum untuk kualitas terbaik.

Abstract

Fruit leather (lembaran buah) merupakan produk olahan buah yang dikeringkan dan dibentuk menjadi lembaran tipis yang mudah dibentuk. Penelitian mengenai pengolahan lembaran buah telah banyak dilakukan, mulai dari konsentrasi hingga jenis hidrokoloid yang digunakan. Dalam pembuatan fruit leather, hidrokoloid berperan sebagai bahan tambahan untuk meningkatkan mutu produk. Berbagai penelitian menunjukkan bahwa penambahan jenis hidrokoloid memberikan pengaruh bervariasi terhadap karakteristik fisik dan sensori lembaran buah, namun belum ada kajian pustaka yang secara khusus membahas pengaruhnya terhadap mutu. Kajian ini bertujuan mengetahui pengaruh jenis hidrokoloid terhadap karakteristik tekstur fruit leather secara fisik dan sensori menggunakan metode literature review dari artikel jurnal tahun 2020–2024. Urgensi kajian ini adalah mengidentifikasi kesenjangan penggunaan hidrokoloid terhadap mutu lembaran buah untuk pengembangan penelitian lanjutan. Beberapa hidrokoloid umum digunakan, antara lain karagenan, CMC, agar-agar, gum arab, gellan gum, guar gum, xanthan gum, pektin, dan dekstrin. Hasil kajian menunjukkan semakin tinggi konsentrasi hidrokoloid, nilai tekstur fisik seperti kuat tarik, hardness, springness, cohesiveness, dan gumminess meningkat, namun tingkat kesukaan panelis menurun. Setiap hidrokoloid memiliki konsentrasi optimum untuk menghasilkan fruit leather dengan karakteristik fisik dan organoleptik yang dapat diterima.

Review

The paper addresses a highly relevant topic in food science, focusing on the influence of various hydrocolloids on the textural characteristics of fruit leather, a widely consumed dried fruit product. The authors effectively identify a significant gap in the existing literature, noting that while numerous studies explore hydrocolloid applications, a dedicated systematic review specifically examining their impact on the overall *quality*, particularly texture, of fruit leather has been absent. The study's clear objective to synthesize current knowledge on both the physical and sensory textural attributes across different hydrocolloid types is well-defined and pertinent for advancing product development and quality control in the processed fruit industry. Utilizing a focused literature review methodology, the authors systematically analyze journal articles published between 2020 and 2024, thereby ensuring that the synthesis reflects the most contemporary research in the field. This approach is well-suited for identifying prevailing trends, inconsistencies, and knowledge voids. The review commendably covers a broad spectrum of commonly employed hydrocolloids, such as carrageenan, CMC, agar-agar, and pectin, among others. A crucial finding highlights a complex relationship: while increasing hydrocolloid concentration generally improves physical texture parameters like hardness, springiness, and cohesiveness, it simultaneously leads to a decrease in sensory acceptability as perceived by panelists. This underscores the importance of an "optimum concentration" for each specific hydrocolloid to achieve a desirable balance between robust physical properties and appealing organoleptic qualities. The primary strength of this work lies in its diligent identification of a pertinent research gap and its structured consolidation of existing data regarding hydrocolloid effects on fruit leather texture. The comprehensive list of hydrocolloids considered, coupled with the dual focus on physical and sensory attributes, is particularly valuable. However, as a literature review, the findings are inherently constrained by the methodologies and quality of the primary studies it incorporates, and the abstract does not elaborate on the specific criteria used for selecting these source articles beyond the publication year. Nevertheless, the paper successfully lays the groundwork for future research, emphasizing the need for further experimental optimization of hydrocolloid usage. Subsequent studies could experimentally validate the identified optimum concentrations across diverse fruit formulations or explore novel hydrocolloid blends to further refine the quality and market appeal of fruit leather.

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